Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup red bean paste
Special equipment needed:
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
3. Add the vegetable oil, water, and eggs to the dry ingredients and mix until a dough forms.
4. Knead the dough on a floured surface until smooth.
5. Roll out the dough to a thickness of about 1/4 inch (6mm).
6. Spread the red bean paste evenly over the dough, leaving a 1-inch (2.5cm) border around the edges.
7. Roll up the dough tightly, starting from the long side.
8. Cut the roll into 1-inch (2.5cm) pieces and place them on the prepared baking sheet.
9. Brush the tops of the sachima with a beaten egg.
10. Bake for 20-25 minutes, until golden brown.
11. Let the sachima cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 12-15 pieces
Nutritional information:
Calories per serving: 220
Fat: 8g
Carbohydrates: 33g
Protein: 3g
Sodium: 110mg
Sugar: 13g
Substitutions for ingredients:
- You can use any type of bean paste or filling of your choice.
- You can substitute vegetable oil with any neutral-flavored oil.
- Cornstarch can be replaced with potato starch or tapioca starch.
Variations:
- You can add chopped nuts or dried fruit to the dough for added texture and flavor.
- You can sprinkle sesame seeds on top of the sachima before baking.
- You can make a savory version of this recipe by omitting the sugar and adding herbs and spices to the dough.
Tips and tricks:
- Make sure to roll out the dough evenly to ensure that the sachima cook evenly.
- Use a sharp knife to cut the sachima to prevent the filling from oozing out.
- You can store the sachima in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the sachima in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The sachima can be reheated in the oven at 350°F (180°C) for 5-10 minutes until warm.
Presentation ideas:
Arrange the sachima on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Garnish with fresh fruit or whipped cream for a more elaborate presentation.
Pairings:
Serve the sachima with tea or coffee for a delicious afternoon snack.
Suggested side dishes:
The sachima can be served as a dessert on its own or with fresh fruit on the side.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the sachima are too hard, reduce the baking time or temperature.
Food safety advice:
Make sure to store the sachima in an airtight container to prevent them from drying out or becoming stale.
Food history:
Sachima is a traditional Chinese pastry that originated in the northeastern province of China.
Flavor profiles:
The sachima has a sweet and slightly nutty flavor from the red bean paste filling.
Serving suggestions:
Serve the sachima as a dessert or snack.
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Region: Chinese